Garlic Chicken Pasta with Prosciutto
A delightful dish featuring linguini tossed in a rich sauce with sweet roasted peppers, juicy chicken, and crispy prosciutto, enhanced with garlic and Italian herbs.
Ingredients
For the Pasta Dish
- 8 oz linguini Serves as the base of the dish
- 2 cups sweet peppers Roasted for natural sweetness
- 2 tbsp olive oil For sautéing garlic
- 4 cloves minced garlic Provides an aromatic base
- 1 cup chopped tomatoes Fresh for juiciness
- 4 oz prosciutto Adds a savory crunch
- 1 cup cooked chicken Provides protein
- 2 tbsp butter Adds richness
- 1 tbsp Italian seasoning For classic Italian flavor
- 1/2 tsp red pepper flakes For a mild kick
- 1/2 cup grated parmesan For a cheesy finish
Instructions
Preparation
- Preheat the oven to 450°F and place a rack at the top.
- Place cut sweet peppers, cut side down on a foil-lined baking sheet, and roast for 20-25 minutes until charred. Let cool, peel, and slice into thin strips.
- In a large non-stick frying pan, heat olive oil and sauté minced garlic until lightly browned.
- Add chopped tomatoes, prosciutto, cooked chicken, butter, Italian seasoning, and red pepper flakes to the pan and sauté for 12-15 minutes until prosciutto is slightly crispy. Season with salt and pepper.
- Bring salted water to a boil in a large stockpot and cook linguini according to package directions. Reserve 1 cup of pasta water, then drain linguini and return to the stockpot.
- Add the tomato/chicken mixture and roasted peppers to the pasta, along with grated parmesan. Cook on low heat, adding reserved pasta water as needed, until cheese has melted and everything is heated through. Stir to combine.
Notes
Serve garnished with fresh basil or additional grated parmesan. Pairs well with a light salad or garlic bread.